Good things on small plates

Appetizers delight the eye and the taste buds

Appetizers delight the eye and the taste buds

December 26, 2005|KATHLEEN BLACK Tribune Correspondent

For chef Eileen Quinn, South Bend, the concept of "small plates" began in the Virgin Islands where she owned and operated the Cabana Grille at the Inn at Blackbeard's Castle. "Small plates" refers to the trend of serving a variety of appetizers, often in the place of the main course. Along with preparing delicious "small bites," Quinn is a firm believer in showcasing the dishes she prepares. "Hors d'oeuvres must be two things at once -- delicious and attractive. This doesn't mean complicated. Almost anything tastes better when it looks great!" Quinn says. It's important to create your own "sizzle" factor, because we eat with our eyes first, Quinn says. In addition to using traditional serving platters (white, please!), she recommends improvising others. "Take a walk through your home. Pieces of granite or marble make stunning surfaces. Flat, wide bowls, wooden cutting boards, clear glass pieces, tall jars -- you'll be surprised at what you come up with, and with the reaction of your guests to your creativity," says Quinn. Just as important is the use of garnishes. "Display food on platters with simple, beautiful garnishes. It adds color, visual interest and shows you did special work for your guests," she says. Quinn feels simple is best. Too many flowers and leaves take away from the beauty of the food. "Use an ingredient in the recipe to garnish. Lemon-thyme crostini garnished with sprigs of thyme and grated zest are beautiful in their simplicity. Herbs, fruits and veggies are natural additions to a platter of delicious food. What's prettier than a bunch of grapes?" For those who have no time to cook, local supermarkets, gourmet shops and ethnic grocery stores provide many prepared foods that are perfect for fast hors d'oeuvres, says Quinn. "You know, the ones you're assembling as your friends are knocking at the door because they were 'just in the neighborhood'!" Keeping a few ingredients on hand will make entertaining easy, holiday time or not. Choose purchased food and complement them with your specialties, she advises. Here are some of Quinn's favorite party platter standbys. Simply mix and match by choosing a base, filler and a garnish. Quinn advises, "Don't underestimate the appetite of your guests, especially if alcohol in also being served." For an hors d'oeuvres-only party, offer eight to 10 choices, each providing two to three servings per person. "This is generous and will probably give you great snacks for the next day," says Quinn. "But nothing is worse than running out of food." Her suggestions include:

Caviar: Quinn says, for her money, smoked salmon caviar is a beautiful presentation and delicious, too. Otherwise, read about all types of caviar and have a tasting (with great vodkas -- a party, for sure!).

Fresh foods: Clementine oranges, lemons, limes, pears, asparagus (steam for three minutes and serve chilled with a creamy dip), veggies, spring lettuce mixes for garnish and liners for party platters.

Cheeses: Go to the specialty case and choose several types, such as an English cheddar, a semi-soft, a triple-cream (luxurious -- dry St. Andre), blue (look for Caschel from Ireland, which has an unbelievable flavor and texture), fondue cheese. There's even an ethnic cheese for frying. It has a high melting point and forms a delicious crust. Quinn tops hers with homemade pesto. Here are two of Quinn's recipes for hors d'oeuvres. Fig and Blue Cheese Gratin 1 pint dried figs 1 cup red wine 1 sprig rosemary 8 ounces cream cheese 8 ounces sour cream 4 ounces crumbled blue cheese Brown sugar Cut figs in small pieces. Place in pan with red wine and rosemary. Simmer for 10 minutes. Cool and discard wine and herb. Beat together cream cheese, sour cream and blue cheese. Spread mixture in a tart pan of any shape with a removable bottom. Top with fig mixture. Sprinkle with a small amount of brown sugar and broil 6 inches from heat source until golden and bubbling. Serve immediately with crostini. Asparagus in Phyllo 12 asparagus spears, trimmed 1/4 pound thinly sliced prosciutto 6 pieces phyllo dough, defrosted Melted butter Microwave asparagus for about 30 seconds. Spread phyllo on counter. Cut each piece in half across the width. Brush sheet with melted butter. Wrap a piece of prosciutto around each spear and then roll in folded phyllo sheet. Brush the seam with melted butter and place seam side down on baking sheet. Bake for 12 minutes in a 350 degree F. oven or until golden. Serve hot with a dipping sauce of your choice.